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Red Velvet Cake with White Chocolate Frosting recipe

A splendid three-layer version of the classicred velvet cake, filled and frosted with a luscious white chocolatefrosting.

Recipe: Red Velvet Cake withWhite Chocolate Frosting

1 cup butter, softened3 cups granulated sugar3 large eggs1 fluid-ounce red food coloring3 tablespoons baking cocoa powder3 cups all-purpose flour1 cup buttermilk1 teaspoon vanilla extract1/2 teaspoon salt1 teaspoon baking soda1 tablespoon white vinegarWhite Chocolate Frosting:1 (12-ounce) package white chocolate chips2 (8-ounce) packages cream cheese, softened1 cup butter, softened

  • Preheat oven to 350°F (175°C).Grease and flour three 8-inch pans.
  • In a large bowl, cream 1 cup butter withsugar. Add eggs one at a time, beating well after eachaddition. Mix food coloring with cocoa andadd to mixture. Add flour alternatelywith buttermilk. Add vanilla and salt.
  • Mix baking soda with vinegar and gentlystir into mixture. Be careful not to over mix.
  • Divide batter into the prepared pans.Bake for 25 minutes. Cool on rack 10 minutes before removing from pans. Cool completely before icing.
  • For White Chocolate Frosting: Melt thewhite chocolate in double boiler over simmering water and allowto cool to lukewarm.
  • In a large bowl, beat the cream cheeseuntil light and fluffy. Gradually beat in melted whitechocolate and softened butter. Beat untilit is the consistency of whipped cream, then use to filland frost the cake.

    Makes 12 servings.

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